Great Steak Marinade

Great Steak Marinade

When it comes to boosting the flavor of grilled beef or pork, nothing ca beat a marinade. Marinades are generally liquids, but some can be as thick as paste.

Marinades only penetrate the meat about 1/4 inch or slightly more, so marinades are better suited to thinner cuts of 3/4 inch and less. Longer marinating times will not give deeper penetration, but instead will simply impart a stronger marinade taste to the outer portion of the meat.

This will work great with any meat marinade recipe. Nine out of ten will love the flavor and how well it tenderizes any cut of meat just the way it is. You can experiment by substituting a balsamic vinegar for the red wine vinegar, adding more garlic, onions or make any adjustments to suit your taste. If you're looking for a flank steak marinade, tri tip marinade or any grilling or bbq steak marinade you will not be disappointed.

This really is a good marinade but not just for beef, it is very versatile and will also work with pork, lamb, chicken, duck and seafood, such as shrimp and fish fillets.

Ingredients

Combine all of the ingredients in a bowl.

½ cup olive oil

1/3 cup red wine vinegar

¼ cup fresh lemon juice

¼ cup soy sauce

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 tablespoon ground black pepper

2 garlic cloves, minced

1 onion, sliced

Instruction For
Great Steak Marinade

Combine the marinade and meat in a resealable plastic food bag, press out as much air as possible. Refrigerate for 2 to 8 hours or overnight, turning the bag occasionally to distribute marinade evenly.

Marinating Tips

Best to marinade in resealable plastic food bag, a bag will help to cut down on clean up and allow you to turn, to evenly distribute the marinade.

You can marinade in plastic, glass, or stainless steel containers, covered with lid.

Don't marinade in aluminum containers or foil, a chemical reaction could spoil the meat.

Don't reuse leftover marinade for other food.

Don't use marinade from raw meat unless its boiled first for several minutes.

Always marinade in the refrigerator, never at room temperature.

Tenderizing marinades penetrate about 1/4 inch into the surface of the meat.

More Great Marinade Recipes